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pumpkin crunch cake

Pumpkin Crunch Cake Recipe

TaKenya Hampton
Perfect for when you want to enjoy fall to its fullest, this pumpkin crunch cake has just the right combination of flavors and textures.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 477 kcal

Equipment

Ingredients
 

  • 2 C pumpkin puree
  • 1 - 12 oz can evaporated milk
  • 4 large eggs
  • 1/2 C sugar
  • 1/2 C light brown sugar (packed)
  • 2 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1 - 15.25 oz box of yellow cake mix
  • 1 C chopped pecans
  • 1 C unsalted sweet cream butter (melted)

Instructions
 

  • Preheat oven to 350 degrees and spray a 13x9 baking dish with pam baking spray
  • In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, sugar, vanilla, and pumpkin pie spice until smooth and combined
  • Pour batter into the baking dish
  • Sprinkle the cake mix evenly onto the batter and lightly press the cake mix into the batter
  • Sprinkle the chopped pecans onto the cake mix
  • Drizzle the melted butter onto the cake mix
  • Bake in the oven for 40 minutes
  • Check and see if the cake is still jiggly. If so, cover with foil and bake for another 10 minutes
  • If the cake is set and doesn't jiggle as much, remove from the oven and allow to cool completely
  • Top with vanilla ice cream and enjoy!

Video

Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 53g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 639mg | Fiber: 3g | Sugar: 36g
Filed In cake, dessert recipes, fall recipes, pumpkin, pumpkin cake
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